Comments on: Broccolini with Garlic Butter

By: Tonya

Tonya — Sun, 03 Jan 2021 00:28:21 +0000

Tried this with something labelled baby broccoli, but looked like broccolini. I’ve not had broccolini, so I don’t know the difference. This recipe was delicious! Added a bit of broth after the broccoli was browned in the skillet because I wanted it softer. Also added some sesame oil and seeds before serving. So much flavor! Loved the lime with it too! (Didn’t have a lemon.)

By: Rasa Malaysia

Rasa Malaysia — Tue, 08 Sep 2020 07:45:54 +0000

In reply to Linda Tondi.

Awesome thanks for trying my recipe!

By: Linda Tondi

Linda Tondi — Wed, 02 Sep 2020 14:51:30 +0000

I have tried some of your recipes and enjoy them very much! Thank You for sending these delicious recipes!

By: Peter N. Proquitte

Peter N. Proquitte — Thu, 09 Jul 2020 13:36:27 +0000

Thank you ever so much for such a pleasant and clear presentation with all nutritional explanation.

By: Yeh Ximin

Yeh Ximin — Mon, 06 Apr 2020 12:43:29 +0000

By: Kristene Rodrigues

Kristene Rodrigues — Tue, 14 Nov 2017 15:02:42 +0000

In reply to Juliana.

I think you may be confusing broccolini with broccoli rabe. The latter is indeed bitter, and a cross with the turnip/mustard green family.

By: Romas David

Romas David — Sat, 16 Sep 2017 07:22:25 +0000

Great recipe. I actually really appreciate this amazing recipe. I will make it for my family. Thanks!..

By: The Modern Proper

The Modern Proper — Tue, 16 May 2017 04:31:55 +0000

There’s just something about broccolini that gets me every time.

By: Juliana

Juliana — Mon, 08 May 2017 03:34:24 +0000

To reduce the bitterness, be sure to first blanch the broccolini in boiling water for 1-2 min, and then saute. It improves the final result hugely. Also broccolini is not a hybrid of broccoli and gai lan, it is actually of the mustard family, popular in Italy, but relatively unknown elsewhere.

By: Sunjida

Sunjida — Sun, 07 May 2017 13:57:38 +0000

Wow ! all this recipe contain full of nutrition and looks so beautiful.